by Sara Mead
Sunday was a nasty day in D.C.–cold, rainy, so foggy that I could barely see the Washington Monument from my balcony. The kind of day that gets down in your bones and makes you want…chicken soup! I also knew that I wanted my chicken soup to have turmeric in it. I’m sort of hesitant to declare my affections for a spice on the blog now that Ezra’s declaration of love for the herb dill (btw, he’s wrong) has provoked such dissent on the blog, but I’m a big fan of turmeric. It’s the kind of spice I frequently forget about, but whenever I remember to use it, I feel like it makes things better. And it certainly made my soup extra heart-warming, giving my house a yummy smell while it cooked, and the soup itself a sunny yellow color. Also makes it taste good. I couldn’t find a compelling recipe online, so cobbled this one together from a variety of different things. This is not a particularly interesting recipe, but I’m posting here in hope that anyone who googles “chicken soup turmeric recipe” in the future finds something of use. I forgot to take a picture before I ate it, and the leftovers that I froze for use later this month (sooo much better than canned soup!) are not particularly photogenic in their frozen state. But it was pretty! Here’s what I did:
- Heated 2 tsp olive oil in a large stockpot, added two bone-in chicken breasts (boneless chicken thighs, or a mix, would also be nice–boneless chicken thighs would be easier) and browned on both sides (~2 min each).
- Removed chicken from pot and added one more tsp olive oil, one onion, chopped in ~1/2 inch pieces, and several cloves garlic, minced, cooked until transparent-ish,
- Added 1-2 cups carrots, chopped same size, 1/2 tsp ground sage, 1/2 tsp dried thyme, 1/4 tsp turmeric, lots of fresh ground black pepper, and one bay leaf. Cooked about 1 min more.
- Added 2 cups chicken stock, 2-3 cups water, and returned chicken to pot. Covered and cooked on low 30 min. Uncovered and removed chicken.
- Tossed in about 2 servings worth of egg noodles and let cook while removing chicken from bones and cutting into bite-size pieces. Returned chicken to pot and stirred a bit.
- Ate a bowl and froze the rest, which I’ll be happy to have once the weather gets nasty again.
The point is–this is a good time of year to make chicken soup, and next time you do, consider adding turmeric.